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Look no further for an epically delicious recipe for a homey and filling French bean stew! 
A family favorite; it's traditionally made with sausages or pork in a Dutch oven.

  • 1 pound dried Great Northern or Cannellini beans
  • 1/2 pound bacon cut into 1-inch pieces
  • 2 pounds boneless pork shoulder cut into 1-inch cubes
  • 1 pound boneless lamb shoulder cut into 1-inch cubes
  • 1 pound boneless beef chuck cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 4 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups of chicken broth
  • 1 tablespoon of tomato paste
  • 1 teaspoon of dried thyme
  • 1 bay leaf
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of breadcrumbs
  • 1/2 cup of chopped fresh parsley
  • Dutch oven
  1. First, rinse those lovely beans and place them in a large pot. Then, add enough water to cover the beans by around 2 inches and bring to a boil over high heat for around 15 minutes.
  2. Reduce the heat to low and simmer those lovely beans until they are nice and tender for around 2 hours.
  3. In a large Dutch oven, cook the bacon over medium-high heat until crispy and how you like it. Remove the bacon with a slotted spoon and set aside.
  4. Then, add the pork, lamb, and beef to the Dutch oven and brown the meat on all sides.
  5. Remove all that lovely meat with a slotted spoon and set aside.
  6. Add the onion, carrots, and garlic to the Dutch oven and cook until the vegetables are tender (about 10 minutes).
  7. Add the tomatoes, chicken broth, tomato paste, thyme, bay leaf, salt, and black pepper to the Dutch oven and stir to combine it all.
  8. Add the cooked bacon, pork, lamb, beef, and beans to the Dutch oven and stir. This is the entrance to flavor city!
  9. Cover the Dutch oven with a lid. Place in the oven and cook  at 350°F for 1-2 hours or until the meat is tender and the flavors have blended together. Mmmm!
  10. In a small bowl, mix the breadcrumbs and parsley.
  11. Sprinkle the breadcrumb mixture on top of the cassoulet.
  12. Return the Dutch oven to the oven uncovered and bake, uncovered, until the breadcrumbs are golden brown and crispy for about 15-20 minutes.
  13. Let the cassoulet cool for 5-10 minutes before serving.
Enjoy your very delicious Cassoulet!

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